Ingredients

•   Nonstick cooking spray
• 1  18-ounce package refrigerated sugar cookie dough
• 1  14-ounce can sweetened condensed milk
• 1-1/2  cups chopped dried pineapple
• 1  cup semisweet chocolate pieces (6 ounces)
• 1-1/3  cups flaked coconut
• 1-1/3  cups cashew halves or coarsely chopped macadamia nuts

Directions

1. Heat oven to 350 degree F. Lightly coat a 15x10x1-inch baking pan with nonstick spray. With floured hands, press cookie dough onto bottom of prepared pan. Top evenly with the sweetened condensed milk, pineapple, chocolate pieces, coconut, and cashews or macadamia nuts. Press down firmly. Bake about 20 minutes or until lightly browned. Cool in pan on a wire rack; cut into bars. Makes 72 bars.

2. Make-ahead tip: Cover pan and store in the refrigerator up to 3 days.